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Monday, January 7, 2013

A sweet condensed milk dessert known for its taste and texture.Rabri sits lightly on the tongue and fills you up in a few spoonfuls. This crave-worthy dessert will take your taste buds through a milky melody!

I really don't know why I blog certain dishes versus the others. I guess, I do it if I feel like it! But there were couple of things about this dessert that nudged me into blogging it.

First time I made Rabri for a family gathering, everybody loved it. To every party and potluck I take this dessert, it always receives compliments and pleases even the pickiest of eaters. I realized this dessert had a lot of potential and decided to make this for the Holiday dessert bake–off at work. To my surprise, it was voted as the best dessert. Yay! With all these accolades, it would be unfair not to blog this star dessert and share it with everybody.

Rabri is a sweet condensed milk dessert. It is milk in its purest essence and is known for its taste and texture. Milk is thickened by evaporating on low flame and then sweetened and flavored. The delicious small pieces of solidified milk cream come along in every spoon with a nice aromatic flavor of saffron and cardamom. It is rich, creamy, and perfectly perfect!

Sweet, and rich, rabri sits lightly on the tongue and fills you up in a few spoonfuls. This crave-worthy dessert will take your taste buds through a milky melody!

Rabri

Makes - 4-6 Servings

Milk

– 1/4 gallon

Cream

– 1/4 gallon

Sweetened Condensed Milk

– 1 14oz can

Pistachios

– 1/2 cup chopped

Saffron

– few threads

Cardamom

– 2 - 3 pods(optional)

Heat milk and cream together in a heavy bottomed pan

Take 2 tbsps of warm milk in a small bowl and soak saffron threads. Keep it aside

Bring the milk in the pan to a boil stirring frequently to prevent milk from scorching the bottom

Then, simmer and let it cook for 15 – 20 minutes

Now, pour the can of condensed milk and continue boiling till the milk reduces to half the quantity

Adjust sweetness as per your taste.You can reduce the quantity of condensed milk if you want it less sweet.

As it cooks you will see layers of cream forming on the top and sticking to the sides and bottom of the pan. Keep stirring the milk, pushing the layers to the side and scrapping the sides and bottom of the pan. These little pieces of milk cream gives this dessert it's taste and texture.

When it has reduced to half, add saffron milk,cardamom and pistachios. Let it cook for few more minutes